Directions

Prep

1 h 10 m

Cook

50 m

Ready In

2 h

Thaw the pastry sheets at room temperature for 40 minutes or until they're easy to handle. Heat the oven to 400 degrees F.

Unfold the pastry sheets on a lightly floured surface. Roll each sheet into a 12-inch square. Cut off the corners to make a circle. Gently press the dough with lightly floured fingers into a 12-inch circle. Place each pastry round on an ungreased baking sheet or pizza pan. Prick the pastry rounds all over with a fork.

Bake for 20 minutes or until golden. Remove the pastries from the baking sheets and cool them on wire racks.

Prepare the pudding mix using the milk according to the package directions. Spoon 1 cup of the pudding onto each crust and spread to within 1/2-inch of the edges. Arrange the fruit over the pudding. Cut each pizza into 8 wedges and serve immediately, or cover and refrigerate the pizzas for up to 4 hours.

All done! Now take a photo, rate it, and share your accomplishments!

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Footnotes

Tip: Make Ahead: Prepare the pastry sheets as directed through step 3. Wrap the cooled pastry and store it at room temperature for up to 24 hours. When ready to serve, prepare the pudding and top with the fruit as directed in step 4.

Reviews 4

7 Ratings

F. Peters

6/30/2009

Loved this Fruit pizza the best. The puff pastry crust is much better than a sweet sugary crust since there's already sugar in pudding and natural sugar in the fruit. Will make this for my 4th of July family get together! Yummmm!

MsAudrey

7/13/2009

Beautiful presentation and very simple to make. Next time I might add Triple Sec or a like type liquor to the pudding mixture to give it a little kick! I also used mangos with blueberries and strawberries and kiwi. You can really do any seasonal fruit.

lyra1977

7/28/2011

This was tasty, but there were logistical issues. The pudding ran over the edges of the puff (maybe I didn't poke it with the fork enough) and it was difficult to cut and serve without the fruit falling off.